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Thai pad krapao with minced pork, holy basil, and a fried egg over jasmine rice on a simple ceramic plate, natural editorial food photography.

Thai Pad Krapao with Pork and Fried Egg

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A fast Thai stir-fry of savoury minced pork, chiles, garlic, and basil topped with a fried egg.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork stir-fry and rice
  • 1 lb ground pork
  • 2 cups jasmine rice
  • 3 cups water
  • 2 cups Thai holy basil leaves loosely packed
  • 6 cloves garlic roughly chopped
  • 4 whole Thai chiles thinly sliced
  • 1 medium shallot thinly sliced
  • 2 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp granulated sugar
  • 2 tbsp neutral oil
  • 4 large eggs

Equipment

  • Wok or large skillet
  • Small saucepan
  • Chef's knife
  • Cutting board
  • Rice cooker or saucepan

Method
 

Cook the rice and sauce:
  1. Rinse the jasmine rice until the water runs mostly clear. Combine it with the water, bring to a boil, cover, and simmer for 15 minutes. Rest covered for 10 minutes, then fluff.
  2. Stir together the fish sauce, soy sauce, oyster sauce, and sugar in a small bowl.
Stir-fry and serve:
  1. Heat 1 tablespoon of oil in a wok over high heat. Add the garlic, chiles, and shallot and stir-fry for 30 seconds. Add the pork and cook for 5 to 7 minutes, breaking it up, until browned.
  2. Pour in the sauce and cook for 1 to 2 minutes until glossy. Turn off the heat, fold in the basil, and keep stirring until just wilted.
  3. Heat the remaining oil in a skillet and fry the eggs until the whites are crisp and the yolks remain runny. Serve the pork over rice with a fried egg.

Nutrition

Calories: 690kcalCarbohydrates: 72gProtein: 35gFat: 29gSaturated Fat: 8gCholesterol: 245mgSodium: 1280mgFiber: 2gSugar: 3g

Notes

  • High heat gives the pork the lightly charred edges associated with wok cooking.
  • Fish sauce and soy sauce vary in saltiness; taste the cooked pork before adding anything else.